Work

NO modulation of AMP-activated protein kinase: A key player in regulating beef tenderness during post-mortem maturation

Year: 2025

Type: article

Abstract: This study investigated the role of NO in regulating AMPK activity and beef tenderness during post-mortem maturation of bovine gluteus quadriceps. The study included treatments with L-NAME (NOS inhibitor), ODQ (sGC inhibitor), Compound C (AMPK inhibitor), and a saline control. Results showed a decline in NOS activity, NO, and cGMP levels over time ( P < 0.05). The L-NAME group had lower NOS activity and NO levels compared to the control ( P < 0.05). AMPK activity peaked at 6 h and then decreased, with the control group showing higher AMPK activity than the L-NAME and ODQ groups ( P < 0.05). The shear force in the L-NAME group was higher than the control but lower than the Compound C group at 48 h ( P < 0.05). Overall, NO was found to activate AMPK, leading to reduced shear force and improved beef tenderness, providing a basis for enhancing beef quality through endogenous factors. • NO activates AMPK, reducing shear force and improving beef tenderness postmortem. • L-NAME treatment lowered NO levels, reducing AMPK activity and impacting tenderness. • AMPK peaks at 6 h; control group shows highest levels. • Regulating NO could be a strategy to enhance beef tenderness and quality.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102255